This Easy Loaded Vegetable Pot Pie has all the flavor of Mom’s creamy classic dish, without the meat! With white beans, potatoes, peas, corn, green beans, carrots, celery, and herbs, this dish will leave you feeling nourished and satisfied.

You can expect this pot pie to be creamy, packed full of vegetables, buttery, and downright delicious. The thyme and oregano blend gives a delicate hint, allowing the vegetables to each portray their own tastes. How can a pot pie taste buttery without the butter?! The Great Northern beans and red potatoes take care of that! You are not going to even care that this vegetarian pot pie lacks dairy and meat! I’m going to make a bold statement: this is going to be your new favorite!

Table of Contents

Storage

Storing Leftovers: If you find yourself with leftovers, don’t fret! Simply store the leftover vegetable pot pie in an airtight container in the refrigerator for up to 3-4 days. You can also freeze individual slices for up to 3 months.

Reheating Instructions: To reheat, thaw the frozen pot pie in the refrigerator overnight if applicable. Preheat your oven to 350°F. Place the slice or entire pie in the oven and heat for 15-20 minutes, or until warmed through.

Reheating

If you want to reheat your Easy Loaded Vegetable Pot Pie and retain that fresh-out-of-the-oven taste, follow these steps:

Oven: Preheat to 350°F. Place the slice or entire pie on a baking sheet and heat for 15-20 minutes, or until warmed through. This helps retain the crispy texture of the crust.
Microwave: For a quicker method, microwave individual servings on a microwave-safe plate for 1-2 minutes, or until heated through. The crust might be softer using this method.

Chef’s Tips

Customizing Your Vegetables: This pot pie is highly adaptable to what you have in your fridge. Try adding mushrooms, spinach, or even some diced sweet potatoes for a twist.
Make It Vegan: Use a vegan pie crust and ensure that your non-dairy milk is vegan as well (such as almond or soy milk).
Herbs & Spices: Feel free to experiment with the herbs. Fresh rosemary or a pinch of sage can give a unique flavor profile.
Gluten-Free Alternative: If you need a gluten-free option, use gluten-free flour and a gluten-free pie crust. Ensure all other ingredients are free from gluten.
Making In Advance: You can make the filling a day or two ahead and refrigerate it. Just heat it slightly before pouring into the pie crust and baking.

Pairing Suggestions

Salad: Winter Citrus Salad with a tangy pomegranate vinaigrette pairs beautifully with this hearty dish.
Wine: A crisp white wine like a Chardonnay or Sauvignon Blanc complements the creamy richness of the pie.
Bread: Serve with a side of Crusty French Bread Rolls for a completely satisfying meal.

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Easy Loaded Vegetable Pot Pie

Sea Salt Savorings

5 from 96 votes

Print Recipe Rate this Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings

Ingredients

2 TBS coconut oil
1 medium onion
5 cloves garlic
1/2 cup peas
1/2 cup corn
1 cup diced red potato
2 carrots
2 stalks celery
1 cup diced green beans
1 15 oz can Great Northern beans
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano
1 tsp fresh thyme (or 1/4 tsp dried)
1 1/2 cup vegetable broth
1/2 cup non dairy milk
1/3 cup all purpose flour
2 pre-made pie crusts

Instructions

Heat a cast iron over medium heat, and add coconut oil. Preheat oven to appropriate oven temperature according to packaged pie crust.
Dice the onion into quarters, smash the garlic to remove the shell, then toss into blender. Run until finely chopped. Put the onion and garlic mixture into the heated cast iron.
While the onion and garlic mixture is cooking, dice the green beans, potato, carrots,and celery to small bite size chunks. Toss into the pan.
Add peas and carrots to the pan. Cook for 2-5 minutes. Add flour to the pan, and stir to evenly coat the vegetables.
Add the milk , vegetable broth, oregano, thyme, salt, and pepper to the vegetable mixture. Let the mixture thicken, about 2-5 minutes.
In a greased pie dish, gently press the first pie crust down. Add the creamy vegetable mixture to the pie dish. Unfold the second pie crust, and gently fold over the top.
Twist the edged of the top pie crust around the pan, making sure that it seals with the bottom pie crust. Cut a fun design in the center, or just cut holes throughout the top of the crust.
Place in the oven and cook for 30-40 minutes, depending on how brown you like the crust. Serve immediately. Mangia!